Description
Dig into our Loaded Potato Taco Bowl! Crispy roasted potatoes meet savory taco-spiced beef/turkey for a hearty, satisfying meal prep. Full instructions & nutrition details included.
Ingredients
Scale
- 2 lbs Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning (divided)
- 1 lb lean ground beef or turkey
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup salsa
Instructions
- Step 1: Preheat oven to 400°F (200°C). On a large baking sheet, toss the diced potatoes with 1 tablespoon of olive oil and 1 tablespoon of taco seasoning until evenly coated. Spread them in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
- Step 2: While potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat. Stir in the remaining 1 tablespoon of taco seasoning and 1/2 cup water. Bring to a simmer and cook for 5-7 minutes, until the liquid has mostly evaporated and the meat is well seasoned.
- Step 3: Prepare your toppings. Shred the cheddar cheese if not pre-shredded, measure out the sour cream or Greek yogurt, and have your favorite salsa ready. If using, chop any additional fresh toppings like green onions or cilantro.
- Step 4: Divide the roasted potatoes evenly among 4 meal prep containers or bowls. Top each serving of potatoes with an equal amount of the seasoned taco meat.
- Step 5: Spoon a dollop of sour cream or Greek yogurt and salsa over the taco meat in each bowl. Sprinkle with shredded cheddar cheese. If prepping for later, keep wet toppings like sour cream/salsa in separate small containers or add just before reheating to prevent sogginess. Cover and refrigerate for up to 3-4 days.
Notes
- To ensure your bowls stay delicious all week, store any wet toppings like sour cream and salsa in separate small containers, adding them just before serving or reheating, and keep refrigerated for up to 4 days.
- For a quick reheat, remove any separate cold toppings, then microwave the potato and meat base for 1-2 minutes, stirring halfway, until piping hot, or warm gently in an oven at 300°F (150°C) for about 10-15 minutes.
- Elevate your bowl by adding a sprinkle of fresh cilantro, chopped green onions, a squeeze of lime, or a dash of hot sauce right before digging in for an extra burst of flavor and freshness.
- For truly crispy potatoes that make this bowl shine, ensure they are spread in a single layer on the baking sheet without overcrowding; use two sheets if necessary to achieve that perfect golden-brown texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 550g)
- Calories: 620
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Protein: 5g